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Food & Drink -> Cookbook -> Methi Parathas
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    Methi Parathas  

Ingredients for making Methi Parathas

Mix into the flour all the ingredients by hand.

Pour in the water slowly, mixing it in step-by-step to reach your desired consistency.

Once the dough has rested, divide into evenly-sized balls.

With a little flour, roll out evenly into a circle about 12cm in diameter.

Alternatively you can use a heavy-duty polythene bag. Place the bag onto your adni. Roll out onto this. Turn the paratha over onto your palm and peel off the base.

Place the paratha into a heated frying pan.Cook on one side for a few minutes. The dough will change from translucent to opaque and bubbles may appear in the surface.

Turn over and cook the reverse side for the same length of time

Brush a little oil onto the surface, turn over and cook for a few seconds pressing gently with your turner. Repeat for the other side.

A sweet or spicy pickle and cup of tea are ideal accompaniments for methi parathas.

Methi parathas are a savoury version of the plain paratha. They can be eaten hold or cold and served with plain yoghurt, cucumber raita or pickles and other condiments. Methi is a bitter vegetable, but when mixed with other ingredients to make these parathas it forms a tasty and healthy vegetarian snack.

Preparation Time: 15-20 minutes
Resting Time - 30 minutes
Cooking Time - 45 minutes
Makes 16-18 Parathas


400g wholemeal flour (plus a little extra for dusting.)
200g Fresh of Frozen Methi leaves (washed and finely chopped)
225ml - 250ml lukewarm water
1-Tablespoon Natural Yoghurt
1 Teaspoon ginger paste, 1 Teaspoon green chilli paste
1-Teaspoon Salt
1.5 Teaspoons ground cumin powder
2 Tablespoons oil
0.5 Teaspoon ground turmeric
1 Teaspoon sugar


Put the flour in a large mixing bowl and add all the ingredients expect the water. Gradually add the lukewarm water, mixing the ingredients by hand. The exact quantity of water required will vary depending on the absorbency level of the flour. Roughly milled flours will absorb more water and smoother-milled flours slightly less. The dough will become "yellow" and will be of a sticky consistency at first.

Use a little oil and carry on kneading until the dough is soft and pliable. It may still be quite sticky at this point. Cover it with a cloth and leave it to rest for 30 minutes.

Divide the dough into 16-18 sized balls.

Roll each ball into a reasonably thin round - use the flour to dust if the dough is sticking to the 'adni'. Another method of rolling is to first cover the 'adni' with a piece of medium gauge plastic - not cling film but a thickness akin a Ziploc bag - to help with the stickiness. You then turn the rolled paratha into your hand and peel off the plastic before placing the paratha in the pan. Skilled cooks can peel the plastic off from the paratha whilst it is in the frying pan, but we advise CAUTION as you may end up with plasticised paratha or burnt fingers!

Meanwhile heat a non-stick frying pan. Put the rolled paratha into the heated pan and cook for one minute on medium heat until bubbles start to appear on the surface of the paratha. The colour of the paratha will also change form translucent to opaque. Once cooked on one side, turn and cook the other side in the same way. The brush a little oil onto the surface, turn once more and fry as you would a plain paratha (approx. 30 seconds for both sides, pressing firmly with a slice).

Make the rest of the parathas in the same way and keep then soft and warm by wrapping them well in foil.

Methi parathas make an ideal snack served with pickles or yoghurt raita and a cup of masala Tea!



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